Tomato and Almond Gazpacho with Sherry Vinegar

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A refreshing cold Spanish soup blending ripe tomatoes and toasted almonds with a splash of sherry vinegar for a nutty, tangy flavor perfect for warm days. This Spanish recipe, ready in about 15 minutes, pairs ripe tomatoes, quartered, cucumber, peeled and chopped, and red bell pepper, chopped for a weeknight-friendly dinner. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups ripe tomatoes, quartered
• 1 cup cucumber, peeled and chopped
• 1 medium red bell pepper, chopped
• 1/4 cup small red onion, chopped
• 1/2 cup toasted almonds
• 3 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• 1/2 cup water, cold
• 1 tsp salt
• 1/2 tsp black pepper
• 4 fresh basil leaves, for garnish

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a blender, combine 4 cups quartered ripe tomatoes, 1 cup peeled and chopped cucumber, 1 medium chopped red bell pepper, 1/4 cup chopped small red onion, and 1/2 cup toasted almonds. Blend on high speed until smooth.
2. Step 2: With the blender running, slowly stream in 3 tbsp extra virgin olive oil, then add 2 tbsp sherry vinegar, 1/2 cup cold water, 1 tsp salt, and 1/2 tsp black pepper. Blend again until creamy and well combined.
3. Step 3: Chill the gazpacho in the refrigerator for at least 2 hours. Serve cold, garnished with 4 fresh basil leaves torn over the top for a fragrant finish.